Home » Health and wellness ” Washing the chicken increases the risk of infections. We explain why
Does washing chicken increase the risk of infections?
The belief that wash the meat before cooking it is a good habit is widespread opinion. There is nothing more wrong. In fact, in this way we contaminate everything around, including the sink and surfaces, with any bacteria.
Let’s take for example chicken. The chicken could be contaminated with the Campylobacter, a widespread bacterium whose cases far exceed those for salmonellosis, Escherichia Coli and Listeria. Among other things, there is the risk that the bacteria have developed resistance to antibiotics so it is appropriate to be very careful.
Campylobacteriosis occurs after a few days with diarrhea, abdominal pain, fever, vomiting and headache. Symptoms go away within a week or even ten days but there can also be long-term consequences. Some of these are inflammation of the liver and kidneys, reactive arthritis, and a particular, life-threatening nervous system disease: Guillain-Barré syndrome.
How to avoid infections
- First of all, separate the raw meat from everything else. Then separate the chicken in the back of the fridge, covering it and avoiding it from dripping. This is to avoid the “cross contamination” (cross contamination);
- Do not wash the raw chicken, cooking will be enough to eliminate all bacteria;
- Wash everything that has been in contact with the raw chicken. Utensils, dishes, cutting board, everything and wash your hands with hot water and soap;
- Cook the chicken completely. To check it is cooked, just cut where it is thicker and see if the meat is still pink or not and let the liquids flow better.
One was conducted in the past countryside in the United Kingdom to try to raise awareness of the risk of zoonoses which involved EFSA (European Food Safety Authority) and ECDC (European Center for Disease Control). Of all the zoonoses, that due to campylobacteriosis is undoubtedly the most reported.
The video of the campaign: “The secret life of a kitchen”
Article reviewed by the Nutritionist Biologist Maria Di Bianco
Born in 1966, he boasts a historical experience in the creation of video tutorials and guides related to the world of DIY and creative recycling. In 2018 she decided to found her own information portal relating to the topics so dear to her, with the noble aim of limiting waste and fostering creative reuse.
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